Gingerbread Brownies
These gingerbread brownies combine the deep caramel character of molasses and brown sugar with warming ginger and cinnamon. Baked until the edges are firm and the center is set, the bars have a rich, warmly spiced flavor and are finished with a generous coating of confectioners’ sugar.
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Ingredients
For the Batter
- 1 1/2 cups firmly packed light brown sugar
- 1 tablespoon ground ginger preferably freshly ground for the fullest flavor
- 2 large eggs brought to room temperature, approximately 70°F
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter melted and allowed to cool
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tablespoons molasses such as Grandma’s brand for a traditional flavor
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
For the Topping
- Confectioners’ sugar as needed for dusting once the bars have cooled
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper to minimize sticking and make the finished bars easier to lift from the pan. Set the lined dish aside while preparing the batter.
- Place the melted and cooled unsalted butter and firmly packed light brown sugar in a large mixing bowl. Stir until the mixture is smooth and thoroughly blended.
- Add the room-temperature eggs, molasses, and vanilla extract. Continue mixing until all of the wet ingredients are evenly incorporated. Using eggs at approximately 70°F helps the ingredients combine more uniformly.
- In a separate medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking powder, and kosher salt. Continue whisking until the spices, salt, and leavening are evenly dispersed throughout the flour.
- Gradually incorporate the dry mixture into the bowl containing the wet ingredients. Stir just until the batter becomes smooth and completely combined, taking care not to overmix.
- Transfer the finished batter to the parchment-lined baking dish and spread it into an even layer.
- Place the pan in the preheated oven and bake for 30–35 minutes. The brownies are ready when the edges appear set and the center no longer jiggles.
- A toothpick inserted into the center should emerge mostly clean when the bars are properly baked.
- Allow the gingerbread brownies to cool completely in the baking pan. Once cooled, lift them from the pan and generously dust the surface with confectioners’ sugar.
- Slice into squares before serving.
Notes
If using a 9×13-inch baking pan instead of a 9×9-inch dish, shorten the baking time to approximately 25–30 minutes.
For more consistent incorporation into the batter, use eggs that have reached room temperature, approximately 70°F.